2/3 cup sugar
2 tsp baking powder
½ tsp cinnamon
2 eggs
1 tsp vanilla
2 cups flour
¾ cup toasted chopped almonds
¾ cup finely snipped dried apricots
1 egg yolk (optional)
1 Tbs water (optional)
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder and cinnamon; beat till combined. Beat in eggs and vanilla. Beat in as much flour as you can. By hand, stir in any remaining flour, nuts and apricots. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until easy to handle. Shape each portion into a 9-inch long log. Place about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly till about 2 inches wide. For a shiny surface, stir together egg yolk and water; brush onto logs.
Bake in a 375º oven for 25 to 30 minutes or till a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack 1 hour. With a serrated knife, cut each log diagonally into ½-inch thick slices. Lay slices, cut side down, on an ungreased cookie sheet. Bake in a 325º oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or till dry and crisp (do not under bake). Cool on a wire rack. Store in an airtight container at room temperature for up to 2 days or freeze, in a freezer container, for up to 6 months. Makes about 32 slices.
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